Santa Fe Quinoa Salad

Serving Size: 4
Total Time:


  • 0.75 cup quinoa
  • 0.5 cup finely chopped cilantro
  • 1 red bell pepper, finely diced
  • 15 Ounce canned black bean, rinsed
  • freshly ground pepper
  • 6 Tbsp vegetable oil
  • 2 Tbsp fresh lime juice
  • 1 tsp cumin seed
  • kosher salt
  • 1.5 cup water
  • 3 Ounce jar cocktail onion, drained and finely chopped


  1. In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
  2. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
  3. Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.